Corn protein isolate: Characteristic analysis, functional properties, and utilization in beverage formulation

Abstract

The study demonstrates the analysis of novel protein isolated from corn oil cake. The protein has been extracted from the industrial by-product and was formulated to make out a supplement that could potentially solve the malnourished cases. The protein was extracted using isoelectric precipitation method. The functional properties of the extracted protein isolates that include its bulk density, flow properties, emulsifying properties, oil and water absorption capacity, and protein solubility were determined. Further instrumental analyses, including FTIR, SEM, XRD, and color analysis were performed to reveal the physical properties of proteins. After the study of proteins, the end product protein isolates were formulated into a protein-based beverage drink. At the end of the research, we perceived the potential of corn oil cake protein isolates in the role of alternative nutrition source and in new product development. Novelty impact statement Since there is an increased awareness on protein intake and the prevalence of protein malnutrition in developing and under developed countries, this research focuses on identifying novel protein sources to meet the increasing demand. In the present study, functional properties and utilization of corn protein isolates for beverage formulation was conducted. The results obtained in the study showcases the novelty of the research and clearly concludes that corn protein isolates are good to be used as food additives like foaming, emulsifying, oil-binding agent, and also it can be utilized as a protein supplement to prepare many protein enriched product.